In a significant leap toward sustainable food innovation, scientists at the University of Tokyo have created the most realistic lab-grown chicken to date, complete with muscle texture and structure ...

Inside a lab in Zurich at ETH’s Institute of Human Movement Sciences, researchers are growing beef—not on farms, but in petri dishes. It’s not the first time researchers have cultivated meat in the ...

This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American Yesterday somebody ate a $375,000 hamburger ...

Singapore, which subsists on imported food, is looking to secure its future with new ways of feeding its people. By Sui-Lee Wee Reporting from Singapore It was a remarkable moment in the annals of ...

Inside a UC Davis engineering lab, tiny round pellets swirl in a brown liquid inside a 5-liter glass tank. The tank, a bioreactor, is brewing edible fungi high in protein and designed to look and ...

Meat grown in the lab has been hailed as an environmentally friendly, cruelty-free alternative to conventional chops and steaks — but struggles to replicate the taste of the real thing. Now, ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture ...

Growing your own fruit and veg is nothing new. But what if you could grow your own meat from the comfort of your own home? That’s what a company in Japan wants to make possible. The Shojinmeat Project ...